Background:
Wine is conventionally prepared from grapes, though other fruits like apple, plum, cashew apple, etc. are also utilized for the purpose. However, the share of wine prepared from fruits other than grape, is very low. Despite India being biggest producer of mango, which possesses excellent aroma and taste apart high nutritional profile, its wine is not available in the market. Moreover, market available liquors have almost zero nutrition due to involvement of high temperature distillation process during their production, which destroys useful nutritive elements.:
Technology Details:
Mango wine, developed by the ICAR-CISH, Lucknow is quite a good product with high market potential. It possesses inherent pleasing flavor of mango fruit coupled with required properties of a good wine. The mango wine with around 10 per cent ethanol, is also a rich in ?-carotene and ascorbic acid, the well-known anti-oxidant compounds. It also contains Lupeol, the highly potent anti-cancerous bio-active compound. It also possesses good mental relieving property. As no distillation process is involved during mango wine production technique of the Institute, nutritional properties of the product are better preserved.